Chicken Stuffed With Gorgonzola, Sun-Dried Tomatoes & Basil

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READY IN: 1hr 5mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté the ham and shallot together.
  • Season with pepper and thyme.
  • Set aside to cool.
  • Mix together basil leaves, sundried tomatoes, sundried toamato pesto,gorgonzola cheese, parmesan cheese, Freshly ground Pepper.
  • Gently loosen skin on chicken being careful not to tear it.
  • Put the stuffing under the skin with a small spoon and massage gently to evenly distribute. If there is extra stuffing rub onto skin. Chill one hour.
  • Add the minced garlic to the melted butter and brush all over chicken on both sides.
  • Combine parmesan with bread crumbs and season to taste.
  • Gently roll and pat breadcrumb mixture on chicken.
  • Bake at 350°F for 35 - 40 minute.
  • Remove chicken from oven and put on plate, Keep warm. Drain off excess fat.
  • Whisk wine into chicken drippings and cook a minute or two add cream and whisk . The bread crumbs left in the pan will thicken the sauce and any stuffing that oozed out will give great flavour.
  • Put a nap of sauce on the dinner plate and place the chicken on top.
  • Enjoy.
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